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Preparation

In a bowl, soak sun dried tomatoes in wine for 30 minutes.
In large skillet heat 2 Tbsp oil over moderately high heat till almost smoking. Add mushrooms and garlic. Cook, stirring, for 1 minute. Transfer with slotted spoon to a plate.
Add remaining 2 Tbsp of oil to pan and heat. Dredge chicken strips in flour, and add to skillet in batches. Cook until browned lightly, and remove to plate.
When all the chicken is cooked and set aside, add the tomatoes and wine to the skillet. Cook 1 minute, scraping up the brown bits.
Add mushroom mixture, lemon zest and the fines herbes and simmer for 10 minutes.
Add heavy cream and simmer till ssauce is thickened (about 1 minute). Add chicken and simmer over low heat, tirring, for about 2 minutes, till heated.